Name: Sticky lamb ribs with chilli-vinegar
Prep time: 20 min
Cook time: 200 min
Total time: 220 min
Ingredients: 3 tsp white peppercorns; 3 tsp cumin seeds; 1 tsp dried chilli flakes; 1 tbsp finely grated ginger; 4 garlic cloves, coarsely chopped; 1 tbsp vegetable oil; 3 lamb rib racks (about 1.6kg); Thinly sliced spring onion, to serve; Chilli glaze; 200 ml Chinkiang vinegar; 100 gm honey; 60 ml soy sauce; 2 tsp Chiu Chow chilli oil (see note); 1 tbsp finely grated ginger; 2 garlic cloves, finely chopped; Chilli vinegar; 100 ml Chinkiang vinegar; 50 ml soy sauce; 1 tsp Chiu Chow chilli oil (see note); Pinch of caster sugar

Sticky lamb ribs with chilli-vinegar

These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.

Prep

20M

Cook

3H 20M

Total

3H 40M

Skip to Recipe

Finger-licking lamb ribs are irresistible, especially brushed with the sticky soy and chilli glaze we’ve made here. These ribs are perfect as a snack, but if you want to make a more substantial meal out of them, serve them with steamed jasmine rice and stir-fried Chinese greens.

Ingredients

3 tsp white peppercorns

3 tsp cumin seeds

1 tsp dried chilli flakes

1 tbsp finely grated ginger

4 garlic cloves, coarsely chopped

1 tbsp vegetable oil

3 lamb rib racks (about 1.6kg)

Thinly sliced spring onion, to serve

Chilli glaze

200 ml Chinkiang vinegar

100 gm honey

60 ml soy sauce

2 tsp Chiu Chow chilli oil (see note)

1 tbsp finely grated ginger

2 garlic cloves, finely chopped

Chilli vinegar

100 ml Chinkiang vinegar

50 ml soy sauce

1 tsp Chiu Chow chilli oil (see note)

Pinch of caster sugar

Method

Main

1.Preheat oven to 140C. Dry-roast peppercorns and cumin seeds in a saucepan over medium heat until fragrant, adding chilli for the last 10 seconds (30 seconds). Tip into a mortar, add 2 tsp sea salt and pound with a pestle until crushed, then set half aside. Add ginger and garlic to remainder, pound to a coarse paste, stir in oil, then rub all over lamb racks and leave to marinate for 30 minutes. Place lamb in a roasting pan lined with baking paper and roast for 2 hours, then turn and roast until lamb is tender and starts to pull away from the bone (30-40 minutes). Remove from oven and cut into individual ribs.

2. Meanwhile, for chilli glaze, simmer all ingredients in a saucepan over medium-high heat until mixture is reduced to a glaze consistency (15-20 minutes).

3. Increase oven to 200C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (8-10 minutes).

4.Meanwhile, for chilli vinegar, combine ingredients in a bowl and set aside.

5.Scatter ribs with reserved spices and spring onion and serve hot with chilli vinegar.

Chiu Chow chilli oil is a roasted chilli and garlic oil available from Chinese supermarkets.
Drink Suggestion: Full-bodied shiraz. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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